Cupcakes dainty, pretty,cutesy are a much loved sugar indulgence.
Here is my recipe for easy one bowl chocolate cupcakes with bakery style buttercream frosting
ONE BOWL CHOCOLATE CUPCAKES
As easy as it gets no fail chocolate cake batter. This sponge is not too sweet and is perfectly complemented with a sweet buttercream or whipped ganache
140gms/ 1 cup all-purpose flour
20gms/ 1/3 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
Large pinch salt
175gms/ 1 cup castor sugar
50ml/ 1/4 cup neutral oil
100ml/ 1/2 cup buttermilk ( made by mixing 1/2 tbsp vinegar in 1/2 cup milk,leave aside for 10 minutes)
1 tsp Vanilla extract
100ml/ 1/2 cup hot water ( hot water is added right at the end after the egg is mixed in well into the batter.It helps dissolve all the ingredients,also blooms the added cocoa and helps give the cake a richer, deeper colour)
Preheat oven to 170 degrees Celsius.G and line 15 small cupcake molds.Add seived flour, cocoa,baking soda,baking powder and salt to a large bowl.Mix in castor sugar.Add buttermilk,egg and vanilla extract. Stir to combine.Now add hot water and mix well with a whisk.Ensure the batter is lumpfree.Fill each cupcake mold with 2/3 rds batter. Bake for 15 to 17 minutes till cupcakes are cooked from inside and springy to touch at the top. Cool and unmould.Decorate with frosting of your choice.
Makes 15 small cupcakes
This is a stable all weather proof buttercream. The kind you find most commercial bakery cupcakes topped with. If you don’t live in a humid climate you can replace the shortening with butter, though the mixing of fats gives a fluffy and lighter frosting. This recipe is also not too heavy on the palate like an all butter frosting.
100gms/ 1/2 cup margarine or shortening
100gms/ 1/2 cup butter
200gms/ 2 cups icing sugar ( sieved make sure it’s lump free)
1 tsp Vanilla extract
1 tbsp milk
Make sure all ingredients are at room temperature. Place margarine,butter and icing sugar in a bowl. Mix the icing mixture on low speed using an electric beater for 1 minute. Scrape of icing from the sides of the bowl using a spatula. Add milk and vanilla extract, continue to beat mixture in medium speed for 5 minutes till the frosting incorporates air and becomes light and fluffy. Keep scraping the side of the bowl as you whisk. The whisking adds in air into the fat and sugar mixture and helps make the icing fluffy and lighter. Store icing in an airtight container. Prior to every use: get the icing at room temperature and break the air bubbles in it lightly with a spatula, whisk in some air with a whisk or beater and soften and fluff it up.